Sous Chef
$60,000–$65,000 year
On-siteSaint Paul, Minnesota, United States or Worthington, Minnesota, United States
Job Summary
Support site-level culinary and service teams with exceptional hands-on expertise while championing training to ensure materials and processes empower Crewmembers. Safeguard food quality, safety, and cleanliness by monitoring operations and upholding the highest health and safety standards. Develop internal talent through ongoing coaching in cooking techniques, food safety, and daily operations. Identify opportunities to address quality or service gaps and drive continuous improvement across kitchens. Partner with culinary leadership to ensure menus and products meet OTG's standards for flavor, cost efficiency, and guest satisfaction. Build strong relationships across the business to execute innovative culinary initiatives and model core values in every action. Requires at least 3 years of Sous Chef experience, multiunit exposure, and flexibility to work varied hours including early mornings, nights, weekends, holidays, and inclement weather.
Required Qualifications
- At least 3 years of Sous Chef experience
- Flexibility to work varied hours including early mornings, nights, weekends, holidays, and inclement weather
Desired Qualifications
- A degree from an accredited culinary institution
- Multiunit or multiconcept experience
- Experience working with unionized teams
- Strong understanding of FDA requirements and major metropolitan health codes
- Proven expertise in food costing, menu planning, inventory management, and procurement
- Excellent written and verbal communication skills
- Comfortable using Microsoft Suite and kitchen management software
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